Loading...
A fragrant and creamy lentil curry from the royal kitchens of Lucknow. This Awadhi-style chana dal is slow-cooked with aromatic spices and yogurt, creating a rich, melt-in-your-mouth texture that pairs perfectly with naan or rice.
For 4 servings
Cook the Dal
Prepare the Masala Base
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.
A fragrant and creamy lentil curry from the royal kitchens of Lucknow. This Awadhi-style chana dal is slow-cooked with aromatic spices and yogurt, creating a rich, melt-in-your-mouth texture that pairs perfectly with naan or rice.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 334.61 calories per serving with 13.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Tomatoes and Spices
Incorporate the Yogurt
Combine and Simmer the Dal
Finish and Serve
Replace ghee with a neutral oil like sunflower or coconut oil, and substitute the dairy curd with a plant-based yogurt like cashew or almond yogurt. Ensure the plant-based yogurt is unsweetened.
Add diced vegetables like carrots, bottle gourd (lauki), or potatoes along with the dal in the pressure cooker for a more wholesome one-pot meal.
For an authentic smoky flavor, place a small steel bowl in the center of the finished dal. Add a hot piece of charcoal to it, pour half a teaspoon of ghee over the charcoal, and immediately cover the pot with a lid for 5 minutes.
Chana dal is a powerhouse of plant-based protein, crucial for muscle building, tissue repair, and overall body function.
The high fiber content aids in digestion, prevents constipation, and helps maintain stable blood sugar levels, promoting a feeling of fullness.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, improving digestion and immunity.
This dal is a good source of essential minerals like iron, which helps prevent anemia, and magnesium, which is vital for bone health and nerve function.
One serving of Awadhi Chana Dal (approximately 1 cup or 300g) contains around 350-400 calories. The exact count can vary based on the amount of ghee and the fat content of the yogurt used.
Yes, it is quite healthy. Chana dal is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium. The use of spices like turmeric adds anti-inflammatory properties. To make it healthier, you can reduce the amount of ghee.
Absolutely. To make it vegan, simply replace the ghee with a neutral vegetable oil and use a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd.
This dal pairs beautifully with Indian breads like naan, roti, or sheermal (an Awadhi specialty). It also goes very well with steamed basmati rice or jeera rice.
Yogurt can curdle if the heat is too high or if it's not stirred continuously. To prevent this, always lower the heat to a minimum, use room-temperature yogurt that has been whisked smooth, and stir constantly for the first 2-3 minutes after adding it to the pan.
Yes, you can. Cook the soaked dal in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the dal to become tender. Ensure you add enough water and check on it periodically.